Effect of processing on folic acid fortified Baladi bread and its possible effect on the prevention of colon cancer
Food and Chemical Toxicology(2009)
摘要
This paper studied the possible effect of folic acid in fortified Baladi bread on the prevention of colon cancer development in rats. Wheat flour samples (82% extraction rate) and soy bean flour were analyzed to determine their folic acid contents using the High Performance Liquid Chromatography (HPLC). Unfortified and folic acid fortified Baladi breads were prepared.
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关键词
Folic acid,Fortified Baladi bread,Colon cancer,Rats,Bakery products
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